I’ve said it before and I’ll say it again – cinnamon is the new black. The older I get the less I’m interested in sickly sweet desserts and cakes but I still want something with a real taste. I love vanilla [real, actual vanilla – not the nasty synthetic stuff] and I love cinnamon. This cinnamon tea cake has both which makes it a real winner.
This is a cake to enjoy the day it is made, while it is still warm. It won’t win any awards for prettiest cake but everyone who tastes it, loves it. Often make this to take into work where it always vanishes in a flash.
This cake, based on an AWW recipe, is so simple that I asked Miss 6 to help me make it. I’d like it on the public record that they are her hands in the photos, not mine 🙂
1 cup of self-raising flour
1/3 cup of milk
2/3 cup caster sugar
60g butter, softened, diced
10g butter, extra
1 teaspoon cinnamon
1 tablespoon caster sugar, extra
LET’S GET TO IT:
Preheat oven to 170C and grease and line a round 20cm cake tin.
Beat butter, egg, extract and sugar in bowl of electric mixer for about five minutes, until light and fluffy.
Using a spoon stir in milk and flour.
Scrape into pan [there isn’t heaps of batter] and bake for around 30 minutes.
Remove from oven and allow to cool in pan for five minutes before turning onto rake.
Melt extra butter and brush top of cake then sprinkle on combined extra cinnamon and caster sugar.